This popular Japanese cone brewer represents the modern innovation of a timeless cup-top percolation method that has been around since the dawn of coffee brewing. This method produces arguably the most delicate, clean cup of coffee.
WHAT YOU NEED:
- V60 + Paper filter
- 15g filter roasted coffee
- Gooseneck Kettle with 250g water
STEP 1: SET UP
Place a filter in the V60 cone and place the V60 onto your brew vessel. You may also like to place the vessel on a scale to measure your brew.
STEP 2: RINSE
Using water heated between 92-97c, or just off the rumbling boil, pour through the paper filter until completely saturated and sticking to the sides of the V60. Empty the now pre-heated brew vessel.
STEP 3: ADD COFFEE
Grind 15g of filter roasted coffee. A ‘medium’ grind is usually right for a paper filter. Place this ground coffee into the rinsed filter.
STEP 4: BLOOM
Pour about 50g of water onto the coffee. Try to get all the grounds saturated and let it sit for about 30 seconds. It will swell up as the various gases are released. This is called the ‘bloom’.
STEP 5: BREW
In two, even pulses, pour water into the centre of the grounds. With a circular motion, use the pour to agitate and break up the coffee clumps. Do this until you reach 250g of water. The whole process should take up to 3 minutes.
As a rule of thumb, we usually pulse pour in 100g intervals (after a 50g bloom). The bed of coffee should drain evenly, if your slurry looks like it’s draining in one area, that’s a channel. Use your next pour to agitate the coffee bed again to even things out.
STEP 6: WAIT
Be patient, your coffee will taste better as it cools. Use all your senses. Be one with the cup.